Was this a BJCP event? If so I would get in touch with the organizers and let them know, comments like that are totally uncalled for and not productive in the least bit. Goes against all judging policies set forth in judging guidelines.

Try simply bottling off the already carbonated keg and see how the beer turns out. I was never a fan of the carb drops. If that doesn't solve the issue then evaluate your bottle cleaning and sanitizing process.

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Looking to follow your second iteration recipe for my first ever attempt at a Gose. Did you do a full 60 min boil after the souring? Also once you pitched the 1007 did you treat it like a lager and ferment around 50-55 then diacytl rest followed by a full lagering phase?

I'm still new to gose so trying to get your practices for this. Thanks and great looking brew!

Sorry, just saw this, yes, traditional boil and fermented like a lager for a nice crisp Gose

I just brewed a gose and I kettle soured the batch. I brought the temp just up to 190 to kill off most critters, held it there for an hour and then lowered the temp to 80. Pitched a lactobacillus culture and waited till the pH hit 3.8 and then boiled, added hops and salt and corriander. It's not completely done fermenting yet but it's close and it tastes pretty awesome.

This is exactly my process and it works exceptionally well, highly recommend it!